Yerba Mate - (con palos)
Primarily used as a tea and very popular in South American countries such as Paraguay and Brazil.
Yerba mate (yer-bah mah-tay) is made from the naturally caffeinated and nourishing leaves of the celebrated South American rain-forest tree (Ilex paragyarensis). For centuries, South America's Guarani tribe have sipped yerba mate from a traditional mate gourd for its rejuvenative effects.
With Stems (con palos)
This is a milder type of yerba mate and contains small, chopped up stems, so the infusion isn’t as strong or bitter. The stems serve to ‘dilute’ the yerba. This blend is more popular in Paraguay and Argentina. GOOD FOR BEGINNERS!!
The Art of Yerba Mate
- Fill the mate gourd with a daily serving of yerba mate.
- Place your hand on the mouth of the gourd and invert it. Now shake for a few seconds then gently tilt back to create a slope, this will allow any dust to collect on your hand for disposal.
- Insert the filtered end of the bombilla into the bottom of the gourd.
- Gently pour a little cold water into the open area and allow to slowly moisten the yerba mate. Using cold water protects the flavour. Allow all the yerba mate to absorb water.
- Add hot water (no hotter than 75C) till just below the rim, sip from the bombilla until all the liquid has gone, add more hot water as required. Do not disturb the yerba mate and always hold at an angle with the yerba mate to the bottom and the water on top.
- Making sure your mate gourd is cured will allow numerous uses, but they do not last forever.